Saturday, February 12, 2011

Perfect tart for a great Valentine's evening (from Chef Pino Ficara)


250g flour (all purpose)
150g butter, room temperature
70g icing sugar (superfine sugar)
2 yolks
1 pinch of salt

Frangipane filling
75g pistachios (or almonds, walnuts etc)
75g sugar
70g butter
40g thick yogurt (greek style)
1 egg
1 pinch of salt

Apple rosettes
700g water+350g sugar (for syrup)
1kg of red stark delicious (or other sweet apples)
icing sugar
pistachios chunks

Dough  (pate sucree)
Cream butter sugar and salt, add eggs and flour. Wrap in plastic and refrigerate for an hour.

15 minutes before rolling the dough mix in a food processor nuts and sugar, separately mix butter and yogurt then add it to the nuts+sugar mix, add egg and salt and mix until very smooth.

Apple rosettes
Make a syrup by boiling water and sugar. Slice the apples (without peeling them) and put them in the boiling syrup, when syrup comes back to a boil drain the apples, let cool a bit then cut the slices in half. It'll take about 3 slices for each "rose".



Roll the dough to 4mm thickness and line a 26cm tart pan, fill with frangipane and bake for 35' at 170C. Let rest 5 minutes then arrange the apple roses, sprinkle with icing sugar and bake again for 10 minutes. Let cool and then serve with chunks of pistachios.